It's Blueberries again, As I still have balanced blueberries in the fridge, all I can think of to bake is the Blueberry Chiffon Cake. This time I have added a generous amount of Blueberries in the bake.
This cake is delightfully light & fresh-tasting. The blueberries impart a soothing bluish purplish tinge to the cake and the colour looked so pretty. And I love the fruity aroma of this cake too.
Recipe Source: maomaomom
1: 4 extra large eggs;
2: 1/3 tsp cream of tartar, ¼ cup sugar (60g);
3: 2 tbsp sugar (30g), 3 tbsp corn oil (36g), ½ tsp vanilla extract, 2.5 tbsp water (35g);
4: ½ cup cake flour (75g), 1/3 tsp baking powder, mix well with a fork
5: 1 punnet of blueberries